Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 1 1/2 cups fresh corn kernels)
- 1 cup cherry tomatoes, diced
- 1/2 red bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 1/2 red onion, finely chopped
- 1/2 cucumber, diced (optional for extra crunch)
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder (optional for some kick)
- Salt and pepper, to taste
- Tortilla chips, for dipping
Instructions
Prepare the Veggies
- Chop the Veggies: Dice the cherry tomatoes, red bell pepper, green bell pepper, red onion, cucumber (if using), and avocado. Set them aside in a large mixing bowl.
- Drain the Cans: Drain and rinse the black beans and corn. Add them to the mixing bowl with the chopped veggies.
Mix the Dip
- Add Cilantro and Lime: Toss in the chopped cilantro and squeeze in the fresh lime juice. Give it all a gentle mix to combine.
- Season: Drizzle the olive oil over the mixture and sprinkle with chili powder, salt, and pepper. Adjust seasoning to taste, adding more lime juice or salt if needed.
Chill and Serve
- Chill: For the best flavor, cover the dip and let it chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together.
- Serve: Serve the Cowboy Caviar Dip with tortilla chips or use it as a topping for grilled meats, tacos, or salads.
- Prep Time: 15 min.
Nutrition
- Serving Size: 6-8 servings
- Calories: 120 kcal
- Fat: 7g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 5g